Healthy Keto Carrot Cake

This Keto Carrot Cake is perfect all year round! It’s great for any special occasion like Easter, Thanksgiving and Holiday Season, or when you simply feel like having a slice of keto-friendly coffee cake – just because we all need a little guilt-free treat from time to time. It’s one of those keto recipes you will want to make over and over again! Healthy Keto Carrot Cake!

Healthy Keto Carrot Cake

The base of the cake is as easy as can be and is made in just one bowl and is as light and fluffy as any cake you’ve ever had. With a delicious cream cheese frosting this will become your go-to low-carb carrot cake recipe.

This recipe uses grated carrots. Although root vegetables are generally a no-no when you follow a keto diet, you can use a small amount and still stay within your carb intake. Just keep in mind that if you are trying to lose weight, you should avoid eating too many keto treats and they can stall your weight loss.

Source

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If You’re Looking For More Recipe

Try these:

Vegan Lemony Lentil Soup

Keto Lemon Pound Cake

New York Style Keto Cheesecake

Low-Carb Victoria Sponge Cakes

Caramel Apple Sheet Cake Recipe

Chocolate Cake Of Only Three Ingredients

or other recipe.

Yield: dessert

Healthy Keto Carrot Cake

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This Keto Carrot Cake is perfect all year round! It’s great for any special occasion like Easter, Thanksgiving and Holiday Season, or when you simply feel like having a slice of keto-friendly coffee cake – just because we all need a little guilt-free treat from time to time. It’s one of those keto recipes you will want to make over and over again! Healthy Keto Carrot Cake!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• CAKE
• 2 3/4 cups almond flour (275 g/ 9.7 oz)
• 1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
• 2 tsp gluten-free baking powder
• 2 tsp cinnamon
• 1/2 tsp sea salt
• 1/3 cup water
• 6 large eggs
• 1/2 cup melted butter or ghee (120 ml/ 4 fl oz)
• 1/4 cup unsweetened almond milk (60 ml/ 2 fl oz)
• 2 cups grated carrots (240 g/ 8.5 oz)
• 2 tsp sugar-free vanilla extract
• 1/2 cup pecan pieces (55 g/ 1.9 oz)
• FROSTING
• 1 cup full-fat cream cheese (240 g/ 8.5 oz)
• 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz)
• 1/3 cup heavy whipping cream (80 ml/ 2.8 fl oz)
• 1/2 cup pecan pieces, divided (55 g/ 1.9 oz)

Instructions

Preheat oven to 160 °C/ 325 °F and line a round 23 cm/ 9 inch cake pan with parchment paper.
In a large bowl mix together the dry cake ingredients except for the carrots and pecans. Stir in the wet ingredients until smooth.
Stir in the carrots and pecans.
Pour the batter into the prepared pan and bake for 45-60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).
Remove from oven and let cool completely before frosting.
For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered Swerve and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
Frost the cake with the icing using an offset spatula.
Sprinkle the remaining pecans over the top and serve.
Store covered and chilled for up to 7 days.
Enjoy!!!

Notes

Sweeteners can be used to taste. If you prefer your cake less sweet, reduce the sweeteners to half. Keep in mind that the sweetness of Erythritol is about 70% of sugar, while Swerve is as sweet as sugar.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 27,7gSaturated Fat: 9,2gSodium: 236mgNet Carbohydrates: 4,9gFiber: 3gSugar: 3,6gProtein: 8g